Encapsulated essential oils: A perspective in food preservation
Douglas Rodrigues Reis, Alan Ambrosi, Marco Di Luccio
Future Foods
Abstract
Essential oils are highly demanded in recent decades due to their antioxidant and antimicrobial properties, protecting food from spoilage. However, their incorporation into low-fat foods is a challenge due to their hydrophobic nature, strong aroma, and flavor. Encapsulation is an effective approach to overcome these drawbacks. This review addresses currently investigated techniques for encapsulating essential oils. The use of emulsion-based delivery systems was developed in combination with encapsulation processes for lipophilic ingredients dispersed in aqueous media. Several techniques used in preparing emulsions are reported, and unlike conventional methods, membrane emulsification has emerged as a potential tool for designing new emulsified products. The main characteristics of essential oils and their applications in the food industry are also emphasized, and future research opportunities are highlighted.
Extracted Claims
2 claims extracted from this paper into the knowledge graph
membrane emulsification emerged as potential tool for designing new emulsified products
“Unlike conventional methods, membrane emulsification has emerged as a potential tool for designing new emulsified products.”
encapsulation overcame hydrophobic nature of essential oils
“Encapsulation is an effective approach to overcome these drawbacks.”